A delicious side dish or hearty enough to enjoy as a main dish, this cheesy cauliflower and potato bake has a crispy breadcrumb topping, a creamy interior and a layer of melted cheese in the center!
Do you enjoy hearty, cheesy baked potato recipes? In my opinion dishes such as swiss chard and potato casserole; Sicilian potatoes vastase; ham and cheese skillet potato focaccia;or potato and spinach gateau are perfect side dishes yet filling enough to be enjoyed as a main dish.
And the same applies to this cauliflower and potato casserole! It is the perfect combination of textures: a crispy top; creamy interior with layer of gooey melted cheese in the middle. What’s not to love?
It’s also great for taking to potlucks. This cauliflower and potato bake recipe can be easily doubled and baked in a larger baking dish for feeding a larger crowd.
List of Ingredients
- Cauliflower: 1medium sized head divided into florets
- Potatoes: I used russets
- Grated Parmigiano cheese
- Shredded caciocavallo cheese: or other cheese that melts well such as mozzarella; scamorza; fontina; or even cheddar.
- Eggs: large sized
- Breadcrumbs: I use unseasoned Italian breadcrumbs
- Olive oil
- Salt and pepper, to taste
The following are step by step instructions with images to guide you through this recipe. Please scroll to the end of this post for the detailed printable recipe card.
Step by Step Instructions
- Preheat oven to 350 degrees F.
- Grease the bottom and sides a 9 inch baking dish with olive oil and coat all sides with 1 tbsp. of breadcrumbs.
- Separate the cauliflower into florets and rinse.
- Peel and cut the potatoes into quarters.
- Bring a large pot of salted water to a boil and boil the cauliflower and potatoes until fork tender, about 15 minutes.
- Drain and transfer to a large bowl.
- Mash with a potato masher or fork.
- Stir in salt and pepper (as desired); Parmigiano cheese and olive oil.
- Lightly beat the eggs and stir into the cauliflower potato mixture.
- Spread half of the cauliflower potato mixture in the prepared baking dish. Smooth it out with a spatula to evenly cover the bottom of the dish.
- Sprinkle the grated caciocavallo cheese over the mixture.
- Spread the remaining cauliflower potato mash over the cheese and use a spatula to smooth it evenly.
- Sprinkle the remaining breadcrumbs over the top and drizzle lightly with olive oil.
- Bake for 45 minutes until golden brown. If desired, broil for a minute or two at the end of baking for a crispy topping.
- Let sit for 10 minutes before serving.
Recipe Notes
-Use any cheese of your choice that melts well such as mozzarella; scamorza; fontina or cheddar.
-Stir in a couple of tablespoons of chopped parsley or chives.
-For a non-vegetarian version, stir in a few slices of chopped prosciutto cotto (cooked ham).
-Omit the breadcrumbs for a gluten free option.
Assemble the dish up to 1 day ahead, keep refrigerated until ready to bake.
Keep leftovers refrigerated for up to 3 days.
Did you try this recipe?
Let me know how much you enjoyed it by rating it in the recipe card below!
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More Italian side dishes for you to check out!
- Sautéed Broccoli and Potatoes
- Roasted Fennel with Parmesan and Breadcrumbs
- Stewed Green Beans with Tomatoes
- Sweet and Sour Squash
- Herb and Garlic Marinated Roasted Vegetables
- Spring Vegetable Stew with Fava Beans and Peas
Ingredients
- 1 head cauliflower medium sized, divided into florets
- 3 medium potatoes about 400 grams
- ¼ cup Parmigiano cheese grated
- 2 tbsp. olive oil plus extra for greasing the baking dish and drizzling on top
- 3 tbsp. unseasoned breadcrumbs divided
- ½ tsp salt plus extra for boiling the cauliflower and potatoes
- black pepper as desired
- 1½ cup shredded caciocavallo cheese
- 2 large eggs lightly beaten
Instructions
- Preheat oven to 350 degrees F. Grease the bottom and sides a 9 inch baking dish with olive oil and coat all sides with 1 tbsp. of breadcrumbs.
- Separate the cauliflower into florets and rinse. Peel and cut the potatoes into quarters.
- Bring a large pot of salted water to a boil and boil the cauliflower and potatoes until fork tender, about 15 minutes. Drain and transfer to a large bowl.
- Mash with a potato masher or fork. Stir in salt and pepper (as desired); Parmigiano cheese and olive oil.
- Lightly beat the eggs and stir into the cauliflower potato mixture.
- Spread half of the cauliflower potato mixture in the prepared baking dish. Smooth it out with a spatula to evenly cover the bottom of the dish.
- Sprinkle the grated caciocavallo cheese over the mixture. Spread the remaining cauliflower potato mash over the cheese and use a spatula to smooth it evenly.
- Sprinkle the remaining breadcrumbs over the top and drizzle lightly with olive oil.
- Bake for 45 minutes until golden brown. If desired, broil for a minute or two at the end of baking for a crispy topping.
- Let sit for 10 minutes before serving.
Notes
-Stir in a couple of tablespoons of chopped parsley or chives.
-For a non-vegetarian version, stir in a few slices of chopped prosciutto cotto (cooked ham). -Omit the breadcrumbs for a gluten free option. Can this dish be prepared ahead? Assemble the dish up to 1 day ahead, keep refrigerated until ready to bake. Storage: Keep leftovers refrigerated for up to 3 days.
This looks wonderful Nadia and I cannot wait to try it. I love cauliflower, potatoes are a go-to, so this is perfect. Unfortunately, I am the only one in my family who likes cauliflower so I’m thinking this might just be the ticket to getting others to eat it and find they really like it after all. Thanks again, Nadia, for your inspiration for me to try new things at my old age *(urned 87 just a few weeks ago – who’d have thunk?)..
Thank you Anna! I think if there’s one way you can get self-proclaimed cauliflower haters to enjoy it it’s by combining this vegetable with mashed potatoes and cheese. If you win them over, please let me know! Happy belated birthday to you and I wish you many more years of health and good food. I want you to know how much I look forward to your comments!
I read the recipe for the cheesy cauliflower bake but you neglected to put the amount of eggs, cheese, etc.
Thank you
Hi Carmen as always my detailed printable recipe card is at the end of the post. You may opt to jump directly to the recipe by clicking on the button right at the top of the page. Hope this helps!
Thank you !! Helps a lot !! Love your recipes . I was raised in Brooklyn by an Italian Mom and Dad and your recipes remind me of those day
Keep up the good work
All the best
Carmen Frank Siringo
Food has a way of evoking wonderful memories, doesn’t it? Thank you very much for your kind words Carmen, they are very much appreciated!